Crock Pot Mozzarella Stuffed Meatballs

The title of this post is no joke, friends. I found a really yummy, cheesy, tasty recipe! After my grocery store run, this is where we began {my sis helped me out on this one}.

I like to lay all my ingredients out at one time. No excuses if I forget anything in the end {not that it’s ever happened to me before…ahmm}.

Cut the cheese sticks into half-inch pieces and put them in the freezer. This will help them last longer in the crock pot while the meat cooks.

After you’ve combined your meat and seasonings. You’ll form medium to large size meatballs, then hollow out the middle with your thumb, add a cheese piece and roll back up.

Then you’ll put them in a greased crock pot. I cooked them most of the day while I was at work {low for 6 hours}.

When I got home, I cooked some angel hair pasta {my favorite} and spaghetti sauce real quick. Threw the meatballs in and we had an easy dinner!

It was so yummy! Spaghetti has always been one of my favorite meals! The meatballs were just the cherry on top {you know what I mean}! The original recipe can be found by clicking here: Creme De La Crumb. There’s also instructions on how to bake these in the oven on the website as well! I hope you enjoy!

Instructions
1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
4. When all meatballs are in the slow cooker (*see note for alternate cooking method on website), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping.